Potatoes Sautéed in Olive Oil and Herbs by Nancy T. Maar
This is ideal for a family dinner, but it works just as well for two. You can eat half of it one night and the other half two days later. You can also use the leftover potatoes and herbs to make a great potato salad.
Yields 4 servings; serving size ⅔ cup
Calories: 123.79
Protein: 1.17 grams
Carbohydrates: 13.74 grams
Sugar: 0.04 grams
Fat: 6.89 grams
8 large new or fingerling potatoes, scrubbed and sliced ¼″ thick
2 tablespoons water
2 tablespoons olive oil
¼ cup fresh Italian, flat-leaf parsley, chopped
2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
1 teaspoon dried sage leaves or 1 tablespoon fresh sage leaves, torn
Salt and pepper to taste
Prepare a nonstick pan with nonstick spray. Add the potatoes and water, cover, and cook for 15 minutes over medium heat.
Remove the lid. Toss the potatoes with olive oil, herbs, salt, and pepper. Reset heat to medium high.
Brown quickly and serve.
Cook Once, Eat Twice
Any of these recipes can be doubled, saved, and reheated for another night. Adjust the recipe if you are expecting a large number of guests. If you have leftovers, cover them tightly and refrigerate them.
